Sautéed Shrimp with Calamansi and Garlic Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent shrimp quickly sautéed in a bright calamansi citrus and fragrant garlic butter sauce, perfect for a light Filipino-inspired seafood dish. This filipino-inspired seafood ready in about 18 minutes pairs large shrimp, calamansi juice, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 8 min Serves 3 Filipino cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil and 3 tbsp unsalted butter in a large skillet over medium heat until the butter melts and begins to foam.
  2. Step 2: Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden but not burnt.
  3. Step 3: Increase heat to medium-high and add 1 lb peeled and deveined shrimp, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook shrimp for 2 minutes on one side until pink and slightly opaque.
  4. Step 4: Flip shrimp and pour in 3 tbsp calamansi juice, stirring to coat. Cook for another 1-2 minutes until shrimp is cooked through and the sauce slightly thickens.
  5. Step 5: Remove from heat, garnish with 1 tbsp chopped fresh parsley, and serve immediately with steamed rice or crusty bread.

Frequently asked questions

How long does Sautéed Shrimp with Calamansi and Garlic Butter take to make?

Total time is about 18 minutes (10 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Shrimp with Calamansi and Garlic Butter?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sautéed Shrimp with Calamansi and Garlic Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Shrimp with Calamansi and Garlic Butter for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Shrimp with Calamansi and Garlic Butter?

Filipino seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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